Pumpkin & Squash Soup
This pumpkin and roasted squash soup brings all the coziness of fall out. Between the creamy pumpkin, caramelized butternut squash, and warm spices, this soup is so rich and comforting. A swirl of coconut milk and a squeeze of lime brighten every spoonful, making it both hearty and refreshing. Provecho amigos!
PREP TIME
20 minutes
COOK TIME
45 minutes
INGREDIENTS
22
Serves: 4
Ingredients
Soup:
- 2 - 4 Tbsp2 - 4 Tbsp2 - 4 Tbsp ARGILOS IV MILD Extra Virgin Olive Oil (500ml) - Argilos
- .5 whole.5 whole.5 whole Yellow Onion, diced
- 1 pieces1 pieces1 pieces Ginger Root, about 1-1.5 inches, freshly grated (or 1 tsp ground ginger0
- 1 tsp1 tsp1 tsp Cumin, Ground
- 3 cups3 cups3 cups Pumpkin Purée, canned or roasted fresh pumpkin
- 1 tsp1 tsp1 tsp Paprika
- 3 cups3 cups3 cups Chicken Instant Bone Broth - Bare Bones
- 1 cup1 cup1 cup Coconut Milk, full-fat works best, save 1 tbsp for garnish!
- .5 whole.5 whole.5 whole Lime, fresh squeezed
- 1 - 2 tsp1 - 2 tsp1 - 2 tsp Salt, to taste
- 1 - 2 tsp1 - 2 tsp1 - 2 tsp Black Peppercorns, Ground Fresh
Squash:
- 2 cups2 cups2 cups Butternut Squash, cubed
- 1 Tbsp1 Tbsp1 Tbsp ARGILOS IV MILD Extra Virgin Olive Oil (500ml) - Argilos
- 1 tsp1 tsp1 tsp Salt, to taste
Optional Garnish:
- 8 oz8 oz8 oz Italian Sausage, Mild, cooked
- 1 - 2 Tbsp1 - 2 Tbsp1 - 2 Tbsp Heavy Whipping Cream
- 0.25 tsp0.25 tsp0.25 tsp ARGILOS IV MILD Extra Virgin Olive Oil (500ml) - Argilos
- 1 - 2 whole1 - 2 whole1 - 2 whole Sage, fresh sage leaf
- 1 - 2 tsp1 - 2 tsp1 - 2 tsp Pumpkin Seeds
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- TO ROAST THE SQUASH:
- Preheat oven to 400°F (200°C).
- Roughly cube butternut squash and toss with olive oil, salt, and pepper (the smaller the cube, the faster they will cook).
- Spread on a sheet pan.
- Roast 20–30 minutes, flipping halfway, until caramelized and tender. **
- FOR SOUP:
- In a large pot, heat olive oil over medium heat. Add onion and sauté until soft and golden.
- Add garlic, ginger, cumin, and paprika. Cook for about a minute until fragrant.
- Stir in canned pumpkin purée and bone broth. Bring to a boil, then reduce to a simmer for 15 minutes.
- Add roasted squash to the pot. Stir in coconut milk.***
- Use an immersion blender (or carefully transfer to a blender) and puree until smooth.
- Return to pot, stir in lime juice, and adjust seasoning with salt, pepper, or more lime to taste.
- Ladle soup into bowls.
- Top with a drizzle of olive oil, remaining roasted squash, ground black pepper, and/or pepitas.
- Finish with a swirl of reserved coconut milk or heavy whipping cream.
Notes
**I like to place my squash under the broiler for about a minute (at the very end) to get the cubes golden. ***The golden butternut squash also makes a great garnish! Before adding all the roasted squash, keep a handful to the side for garnish.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Egg Free Gluten Free Grain Free Keto Nut Free Shellfish Free Soups Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 558 |
| Fat: | 34 g |
| Carbohydrates: | 17 g |
| Protein: | 27 g |
| Cholesterol: | 47 g |
| Sodium: | 1629 mg |
| Fiber: | 6 g |
| Sugars: | 7 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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